Ingredients

The following ingredients have 9 Servings
  • 1 1/2 cup chocolate chips
  • 1/2 cup coconut sugar
  • 4 tablespoons agave nectar (honey or maple syrup also works!)
  • 2 eggs + 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup blanched almond flour
  • 1/4 cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
  • 1/2 teaspoon salt
  • flaked sea salt for sprinkling

Instruction

  • Preheat the oven to 350F.
  • Melt the chocolate in a large microwave safe bowl, stirring every 30 seconds until smooth. I did this in the large mixing bowl I was planning on using for the brownies so I didn’t have to dirty a second bowl. (How to Melt Chocolate Chips in 5 Minutes)
  • Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla in the large bowl.
  • Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.
  • Line an 8×8 square pan with parchment paper and transfer the batter.
  • Use a rubber spatula to smooth the batter into the edges and sides of the pan.
  • Bake for 17 – 20 minutes until the edges are puffed a bit and the center is set with you wiggle the pan.
  • Allow the brownies to cool for at least 15 minutes. The first time I made these, I was wayyy too excited to dive in. If you want brownies that hold together and are perfectly gooey without falling apart, wait for the brownies to set.
  • Hot tip: use a plastic knife to cut the brownies to make smooth lines as you cut them.
  • Sprinkle with flaked sea salt if you’re feeling fancy!